Recipe: Nice and Spicy Catfish Po' Boy Sandwich

NICE AND SPICY CATFISH PO' BOY SANDWICH

FOR THE COLESLAW:
4 cups shredded cabbage
1 small onion, grated
1 carrot, peeled and grated
1 tablespoon minced parsley
1/4 cup vegetable oil
3 tablespoons cider vinegar
1/4 cup mayonnaise
1 tablespoon sugar
1/4 tablespoon dry mustard
1/8 tablespoon granulated garlic
1/2 teaspoon celery seed
Cayenne pepper, to taste
FOR THE CATFISH:
6 (6-8 ounces each) catfish fillets
1 cup milk
1 egg
1/2 cup water
3 tablespoons Creole mustard
Juice of 1 lemon
Louisiana hot sauce, to taste
Seasoned corn flour, as needed (see Note*)
TO FINISH:
6 (6-inch) po' boy loaves (French bread)
1 red onion, thinly sliced

TO MAKE THE COLESLAW:
Toss cabbage, onions, carrot and parsley until well mixed.

In small bowl combine oil, vinegar, mayonnaise, sugar, mustard, garlic, celery seed and cayenne. Stir well. Pour dressing over cabbage mixture and toss gently. Refrigerate 2 hours while frying fish.

TO PREPARE THE CATFISH:
Preheat oven to 375 degrees G.

Submerge fish in bowl of ice water 30 minutes prior to frying. This helps keep fish firm and moist while it cooks.

In large Dutch oven or fryer, place enough oil to cover fish by 1-2 inches. Heat oil to 365 degrees F.

In mixing bowl, whisk together milk, egg, water, mustard, lemon juice and hot sauce.

Remove fish from ice water and place in Creole mustard batter, then in corn flour.

Fry until golden brown and beginning to float to surface. Do not overcook. Fish are best when crisp on outside but tender and juicy inside. Drain on paper towels.

TO MAKE THE SANDWICH:
Slice po' boy loaves in half and place on cookie sheet. Toast lightly in oven.

When bread is lightly browned, place 1 catfish fillet on 1/2 of toasted loaf. Top with sliced red onions and a generous portion of Coleslaw. Top with remaining half of po' boy loaf and press firmly.

*Look for corn flour in the section of the store that sells fish and shrimp batter mixes. Zatarain's Wonderful Fish-Fri, seasoned or plain, is corn flour. Or substitute regular white flour.

Makes 6 servings
Source: The Encyclopedia of Cajun and Creole Cuisine by John Folse